Consensus a local RUTF should be developed

Transcription

1 Consensus Under the auspices of the Directorate General of Health Services, a 2007 national consensus meeting on the management of SAM resolved that CMAM along with scaling up facility-based management is essential for Bangladesh but that a local RUTF should be developed to ensure cost-effective and sustainable programs.

2 Research. Joint ICDDRB/UNICEF research has been undertaken for development of new Ready-to- Use Therapeutic Foods (RUTFs) based on local food ingredients

3 Processes Involved Overall development consists of - Market survey - Identification of suitable food ingredients - Development of different RUTF recipes - Acceptability testing - Efficacy trial in the community Dissemination Exploring large scale production

4 Acceptability Testing Acceptability of the RUTF by the children as well as by the mothers will be assessed and compared among groups of children, who receive RUTF-1, RUTF-2 or the prototype RUTF (Plumpy nut) To be done in a clinic setting (ICDDR,B Hospital)

5 Efficacy Trial -Children with SAM admitted in Dhaka Hospital -After completion of the initial treatment - Appetite test - Will be monitored for any possible adverse effects - Then the child will be discharged with RUTF ration

6 Outcome Measures Recovery rates Time to recovery Default rate Rate of weight gain Resolution of pedal edema

7 Progress Market survey Identification of food ingredients Establishment of food processing lab Nutrient analysis Food safety and microbiological tests

8 Food processing lab PERSONAL PROTECTIVE EQUIPMENT RICE MILLING MACHINE USING AUTOCLAVED UTENSILS SHELF LIFE

9 Composition of an Ideal RUTF Moisture content 2.5% maximum Vitamin A 0.8 to 1.1 mg/100g Energy Kcal/100g Vitamin D 15 to 20 µg/100g Proteins 10 to 12 % total energy Vitamin E 20 mg/100g minimum Lipids 45 to 60 % total energy Vitamin K 15 to 30 µg/100g Sodium 290 mg/100g maximum Vitamin B1 0.5 mg/100g minimum Potassium 1100 to 1400 mg/100g Vitamin B2 1.6 mg/100g minimum Calcium 300 to 600 mg/100g Vitamin C 50 mg/100g minimum Phosphorus (excluding phytate) 300 to 600 mg/100g Vitamin B6 0.6 mg/100g minimum Magnesium 80 to 140 mg/100g Vitamin B µg/100g minimum Iron 10 to 14 mg/100g Folic acid 200 µg/100g minimum Zinc 11 to 14 mg/100g Niacin 5 mg/100g minimum Copper 1.4 to 1.8 mg/100g Pantothenic acid 3 mg/100g minimum Selenium 20 to 40 µg Biotin 60 µg/100g minimum Iodine 70 to 140 µg/100g n-6 fatty acids 3% to 10% of total energy n-3 fatty acids 0.3 to 2.5% of total energy

10 Nutrient analysis of candidate recipes Nutrient: Energy, protein, carbohydrates, vitamins, minerals, peroxide value (work in progress) Aflatoxin: Not detected

11 Aerobic plate count Total coliform Fecal coliform E. coli Bacillus cereus Staphylococcus aureus Salmonella spp. Campylobacter spp. Microbiological test

12 Micronutrients Premix Micronutrients mineral powder Micronutrients vitamin powder

13 At least half of the protein should come from milk products WHO/UNICEF/WFP/SCN RUTF SPEC 2007

14 Training & Teaching Activities

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17 A nurse preparing F-75 with local ingredients in Kabul

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19 National training course on management of childhood malnutrition Kabul, July 2011 Dr Munirul Islam facilitating the trg

20 Disconnect between HIV AIDS & Nutrition programs

21 Training Course for Health Professionals in Myanmar

22 Training of Associate/Assistant Professors of Government Medical Colleges, September-October 2011

23 James P Grant School of Public Health BRAC University University of Uppsala University of Queensland

24 Position Paper on Nutrition & Food Security in Bangladesh and the National Seminar

25 Regional Workshop on Acute Malnutrition, June 11 Bangladesh, Bhutan, DPR Korea, India, Indonesia, Maldives Myanmar, Nepal, Sri Lanka, Timor Leste

26 How do we combat acute malnutrition in Bangladesh? Establish a model for large scale CMAM in Bangladesh Work with the NNS, involve NGOs Treatment of SAM now in the Nutrition OP Implement in 10 Upazilas and an urban slum over 3 years Different models of Community Clinic Preventive component including IYCF, include sanitation & hygiene

27 How can we reduce stunting? Create awareness, make stunting visible Scale up direct nutrition interventions Improve nutrition of adolescent girls, pregnant & lactating women Improve food security & livelihoods Bring poor families under social protection Invest in indirect, nutrition sensitive interventions e.g. female literacy, empowerment

28 How can we reduce stunting? Increase number of health workers Scale up water, sanitation, hygiene interventions Improve caring practices

29 Hunger and malnutrition are political problems and therefore need political solutions

30 Research needs Search for evidence-based interventions for management of acute malnutrition Develop ready-to-use diets from locally available food ingredients that can prevent and treat severe acute malnutrition Thinking out of the box investigate etiology of childhood malnutrition in terms of genetic predisposition, environmental enteropathy, and effect of the gut microbiome

31 Research needs The cost-effectiveness of package of nutritional interventions at the country level How can we improve complementary feeding? What can we do about stunting that has already occurred past 3 years of age? Research into quality & effectiveness of international aid for improving nutrition